Mexican Sandwiches in the Triangle

The other day, I stopped by one of my favorites taco trucks for lunch. The truck is called Garnachas Rivera and it parks across from the Carrboro Crossing/OWASA on Jones Ferry Road most days. I've eaten there quite a few times, always tacos, which are outstanding. I like the "weird stuff", so tongue, tripe and the like. This time I decided to try a menu item I hadn't had before called a pambazo. It's a smaller sandwich than a torta and the bun is soaked in red salsa. It was a little messy but the flavor was really nice. It had meat (I opted for carnitas) and beans topped with lettuce, queso anejo and crema. The flavors really came together well. I will definitely add it to my order again. I've begun to explore Mexican sandwiches, which I've previously thought paled in comparison to the taco. This sando really changed my mind.

Other than tortas, which aren't too hard to find, are there good Mexican sandwiches to be had in the Triangle? I'm specifically looking for cemitases or pepitos

Gail Simmons gives us her list of pantry must-haves. Ingredients you should always have around to enhance and boost the flavor of all your meals. It's the little things that keep life interesting. Read more here.

Chefs Joanne Chang and Karen Akunowicz from Myers + Chang in Boston, show us how to use lemongrass. It's the central ingredient in their Green Monster, infusing the stir-fry with unique bright, citrusy, and floral-herbal fragrance. Read more.

Beef ribs can stand up to strong flavors. Here, a spicy-sweet rub with chili powder, cumin, cayenne, garlic, and brown sugar coats the meat, which is roasted to tenderness. Finishing on the grill with a smoky chipotle barbecue sauce ensures the meat gets a nice char and the sauce lacquers. Read more.

This classic should be in every Southern woman's repertoire. A moist, delicious Chocolate-Mayonnaise Cake pleases crowds of all ages, and is the perfect dessert to bring to a neighbor, to a potluck, or to a summer party.

Crab cakes are so often disappointing -- mushy or gummy, full of starchy filler. But these easy cakes are full of beautiful lump crabmeat, and a light panko coating ensures they fry up crispy and golden brown. Bright, lemony aioli makes a piquant counterpart to the sweet, sweet crab. Read more.

Summer is in full swing, which (hopefully) means trips to the park or the beach. If you’re taking a picnic along, you should know a few food safety rules so you can pack, transport, and eat your meal without the threat of food poisoning. Liz Weinandy